Dill & Sea Salt Roasted Chickpeas – Easy Snack Idea!

Dill & Sea Salt Roasted Chickpeas

I love salty snacks.

To be honest with you, I will pass on dessert every time for more salty, snacky deliciousness.

But salty snacks can get me into trouble. You know, when a handful of chips becomes a whole bag. Please don’t tell me I am alone in this.

So, I have been seeing recipes all over the web (especially Pinterest) for roasted chickpeas. They are salty, crunchy and better for you. I thought, why not give it whirl?

There are many MANY flavor combinations that can be used but I decided to try dill. I am a HUGE dill fan. Deeelish. So here is what you need.

Dill & Sea Salt Roasted Chickpeas

Open up your can of chickpeas and drain and rinse well. I was a little off put by the skins that kept coming off but pay no attention. Just rinse them good.

Dill & Sea Salt Roasted Chickpeas

Place on a cookie sheet that has been lined with foil. Toss with a couple tablespoons of olive oil.

Dill & Sea Salt Roasted Chickpeas

I gave them a shake of sea salt at this time and popped them in a 400 degree oven for at least 40 minutes. I stirred them a couple times but you want to make sure they get good and crispy. If you find that they are kind of mushy in the middle, put them in for longer.

I then tossed with dill and more sea salt. They didn’t last very long and the crunchy saltiness was just what I wanted! I will be making these again and experimenting with flavors. Let me know if you try anything exciting! (And can I just say how much I am LOVING my parent’s front porch for photos! Who knew that is was there the light was camping out!?!?)

Dill & Sea Salt Roasted Chickpeas

Dill & Sea Salt Roasted Chickpeas

Ingredients

  • 1 can (15 oz) chickpeas (garbanzo beans), drained, rinsed
  • 1-2 tablespoons olive oil
  • Sea salt, to taste
  • Dill, to taste

Instructions

  1. Heat oven to 400°F. Line cookie sheet with foil. Pat chick peas dry with paper towel; place on cookie sheet. Drizzle with oil and sprinkle with sea salt.
  2. Roast 35 to 40 minutes or until crispy.
  3. Pour chick peas into medium bowl. Sprinkle with more sea salt, and dilll; toss to coat.
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